Peruvian chefs

Renowned Peruvians chefs:

Gaston Acurio:
Restaurants: Astrid & Gastón, La Mar, Tanta, Panchita




Alfredo Aramburú:
Restaurants: Cala, Lima 27, Alfresco.




Humberto Sato:

Restaurants: Costanera 700



Pedro Schiaffino:
Restaurants: Malabar, La Huerta



Rafael Osterling:
Restaurants: Rafael, El Mercado.



Teresa Izquierdo:
Restaurants: El Rincón que no Conoces.



Rafael Piqueras:
Restaurants: Fusion.



Rodrigo Conroy:
Restaurants: Rodrigo



Cucho la Rosa:
Restaurants: La Casa de Don Cucho



Adolfo Perret:
Restaurants: Punta Sal.



Daniel Manrique:
Restaurants: Segundo Muelle.

Peruvian restaurants

Bagattel:
Camino real, 175 - San Isidro - Lima
www.facebook.com/bagattel

Jose Antonio:
Jirón Bernardo Monteagudo, 200 - San Isidro - Lima
Tlf . (01)264-0188
www.joseantonio.com.pe


Panchita:
Avenida Dos De Mayo , 298 - Miraflores - Lima
Tlf . (01)242-5957

El Señorio de Sulco:
Avenida Malecón Cisneros, 1470 - (Final Av. Pardo) - Miraflores - Lima
Tlf . (01)441-0183
www.senoriodesulco.com


Segundo Muelle:
Av. Conquistadores 489, San Isidro. Lima
(511) 717-9999
www.segundomuelle.com

Cala:

Avenida Playa Barranquito - Costa Verde - BARRANCO - Lima - Lima
Reservas (01)252-9187 Reservas 998-247326 Central (01)252-8497

Alfresco:

Malecón Balta 790 - Miraflores - Lima

Lima 27:

Santa Luisa 295 - San Isidro - Lima

Pisco & Pesca:

Calle María Elena Moyano, 188 - Surquillo - Lima

(01)273-1799 /996-880807

Astrid y Gastón:

Cantuarias 175 - Miraflores - Lima

242-5387

Rafael:

San Martin 300 - Miraflores - Lima

242-4149

Fusion:

Choquehuanca 714 - San Isidro - Lima

422-7600

La Mar:

Av. La Mar 770 - Miraflores - Lima

421-3365

Malabar:
Av. Camino Real 101 - San Isidro - Lima
440-5200

Pescados Capitales:
Av. La Mar 1337 - Miraflores - Lima
421-8808

La Rosa Naútica:
Circuito de Playas Costa Verde, Espigón N° 4 - Miraflores Lima
445-0149

Brujas de Cachiche:
Av. Bolognesi 472 - Miraflores - Lima
447-1883

Fiesta Restaurant Gourmet:
Av. Reducto 1278 - Miraflores - Lima
242-9009

Huaca Pucllana:
General Borgoño Cdra. 8 - Miraflores - Lima
445-4042

El Piloto:
Carretera Panamericana Sur Km. 138 - San Luis - Cañete
284-4114

El Rincón que no Conoces:
Bernardo Alcedo 363 - Lince - Lima
471-2171

preparation of Ceviche

Cook the corn in 2 cm slices with a few grains of aniseed.

Cook the potatoes, peel and cut into slices 2 cm.

Wash fish with water and salt. Then cut into squares of 1 to 2cm.

Cut the onion to the pen, add salt.

Place fish in a bowl and season with crushed garlic and salt. Add the finely chopped aji limo and fresh lemon juice, pepper and chopped cilantro. Let stand 10 minutes. Try the spicy juice. Place onions over fish.

Decorate the platter with the corn, the aji limo slices, sweet potato and lettuce.

preparation of Chicha Morada

In a large pot boil the purple corn, apple peels, the pineapple, cinnamon and cloves with 3 liters of water.

Cook covered over low heat for 45 minutes.

Strain and reserve the liquid.

Return to boil shells with 1 liter and a half of simmering water, covered for another 45 minutes.

Strain and coupled with the previous liquid. Add sugar (to taste) and lemon juice.

Serve cold.

Note:

Add sugar and lemon only to the amount of soda to be consumed immediately.

Unmixed soda can save several days in the refrigerator. Optional: Chop the pulp of apples and pineapple into small pieces and add them to drink.

recipe of Suspiro a la Limeña

The caramel is prepared with milk, sugar, egg yolk and vanilla essence. The meringue has egg whites, port wine, and sugar. In a glass is deposited blancmange generously and was crowned with meringue and very little ground cinnamon. The mixture of both sweet flavor is what characterizes this traditional dessert.

for 5 persons:
1 large can evaporated milk (400 ml), 1 large can of condensed milk (1 ¼ cup), (or 1 can of evaporated milk and sugar 150 g) 5 egg yolks, 3 egg whites, 1 cup sugar (200 g ), 1 glass of port (1 / 4 cup) 1 teaspoon vanilla extract, 1 cinnamon stick or ground cinnamon, 1 teaspoon almond extract,

After pouring the milk cans in a pot and place over low heat (to form a thick caramel), add the almond extract. Remove from heat and add the yolks and vanilla essence to taste. Afterwards, pour into a serving bowl (cool). Also, make a syrup with sugar and port wine (bring to a simmer until it holds). Beat egg whites until stiff and add the syrup (stir until it cools.) Finally, decorate the caramel with the meringue and sprinkle with cinnamon.

picarones - sandra plevisani.

HERE YOU CAN SEE A VIDEO OF SANDRA PLEVISANI

Peruvian drinks

Chicha Morada:

Chicha morada is a drink originated in the Andean region of Peru, but whose consumption is currently spread nationwide. The main ingredient is purple corn.



Pisco Sour:
The pisco sour  is a cocktail made with pisco and lemon juice.

It first started in 1910 in The Anglo French Ticapampa Silver Mining Company

Inca Kola:
Inca Kola is a soda that is originated in Peru.Inca Kola is exported to parts of South America, North America and Europe, and while it has not enjoyed major success elsewhere, it can be found in Latin American specialty shops worldwide. Inca Kola is yellowish-gold in color, and sold in glass and plastic bottles of various sizes and cans of the same color .